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Pumpkin Pie Whoopie Pies

 Pumpkin Pie Whoopie Pies
Folks line up for these plump, yummy cookies, oozing with creamy filling. Volunteers from the Federated Church of Marlborough, New Hampshire make them for the Keene Pumpkin Festival.
24 ServingsPrep: 30 min. Bake: 10 min./batch + cooling

Ingredients

  • 3 cups King Arthur Unbleached All-Purpose Flour
  • 1-1/2 cups sugar
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1-1/2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 5 eggs
  • 1 can (15 ounces) solid-pack pumpkin
  • 1/2 cup water
  • 1/2 cup canola oil
  • 1 teaspoon vanilla extract
  • CREAM CHEESE FILLING:
  • 4 ounces cream cheese, softened
  • 1/4 cup butter, softened
  • 2 cups confectioners' sugar
  • 1 teaspoon vanilla extract

Directions

  • In a large bowl, combine the flour, sugar, baking powder, baking
  • soda, cinnamon, nutmeg, cloves and salt. In another bowl, whisk the
  • eggs, pumpkin, water, oil and vanilla. Stir into dry ingredients
  • just until moistened.
  • Drop by 2 tablespoonfuls 2 in. apart onto greased baking sheets. Bake

2 of 2

Pumpkin Pie Whoopie Pies (continued)

Directions (continued)

  • at 350° for 8-10 minutes. Remove to wire racks to cool.
  • In a small bowl, beat the filling ingredients until smooth. Spread
  • over the bottom of half of the cookies; top with remaining cookies.
  • Store in the refrigerator. Yield: 2 dozen.